In medium saucepan, combine sugar, corn starch and salt; whisk in almondmilk. Cook over medium heat, whisking constantly, until bubbly; continue cooking 2 minutes, whisking constantly. Remove from heat.
Whisk small amount of sauce into eggs to temper them; whisk egg mixture into sauce; continue cooking 2 minutes, whisking constantly. Remove from heat and whisk in vanilla. Cool completely, stirring occasionally (about 1 hour).
Meanwhile, prepare and bake pie crust according to package directions for a baked shell; cool completely.
Place 2/3 banana slices on bottom and sides of pie crust. Layer with ½ of pudding, remaining banana slices and remaining pudding; top with thawed whipped topping; refrigerate several hours or until set. Sprinkle with toasted almonds before serving.
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